Glazed Duck Magret

Ingredients

Preparation

Score the skin of the magret with a knife, season it and roast in a frying pan on low heat on both sides until it is golden brown and raw inside. Set aside at room temperature.Julienne the onion and sauté until brown. Add the vinegar, sugar, the Duck Fond and orange juice until a sauce is formed. At this point add the Cold Confit Diced Orange Peel and the butter, thickening the sauce with circular movements.Roast the magret in the oven for 5 minutes at 160 ºC and slice. Arrange on the plate and glaze with the sauce. Add some chopped chives.